Quality-improving agent for processed cereal foods and processed cereal food using the same

ABSTRACT

Processed cereal food quality enhancers comprising white potato-derived water-soluble acidic polysaccharides. Outward migration of starches of the processed cereal foods is prevented, loss of luster is improved, clumping within the food is eliminated for improved loosening properties, and clouding of the boiling water used for reconstitution is avoided, thus enhancing the quality of the processed cereal foods.

TECHNICAL FIELD

The present invention relates to a processed cereal food qualityenhancer and to processed cereal foods obtained by addition of thequality enhancer. The invention particularly relates to a qualityenhancer comprising a white potato-derived water-soluble acidicpolysaccharide, and to processed cereal foods such as noodles or ricecontaining the added quality enhancer, whereby clouding ofreconstituting water is prevented, luster is improved, stickiness isprevented, and clumping within the food is reduced and loosening isimproved after storage.

BACKGROUND ART

Processed cereal foods such as noodles and processed rice foods havebeen associated with certain problems including dehydration of the foodsurfaces with time, outward migration of starches, through the lostmoisture, causing loss of luster, and clumping within the foodsresulting in masses which are difficult to loosen. In the case ofnoodles, the reconstituting water added for reconstitution tends tobecome cloudy. Such conditions are undesirable from a food qualitystandpoint, while clumping within the food not only hampers consumptionand taste, but also results in non-uniform heating during the finalwarming just prior to consumption, thereby reducing the effectiveness ofheating and lowering the processing efficiency.

Conventional methods of eliminating clumping within foods and improvingloosening properties include a method of adding fats and oils oremulsified fats and oils (Japanese Unexamined Patent Publication No.3-175940), a method of adding high HLB sucrose fatty acid esters(Japanese Examined Patent Publication No. 60-8103), a method of addingorganic acids (Japanese Unexamined Patent Publication No. 61-181350), amethod of adding soybean-derived polysaccharides (Japanese UnexaminedPatent Publication No. 6-121647), a method of adding combinations ofpolysaccharides and emulsifiers (Japanese Unexamined Patent PublicationNo. 2001-95514), a method of processing by application of mechanicalvibration (Japanese Unexamined Patent Publication No. 1-101855) and thelike, but addition of oils can produce oily films which are unsuitablefor Japanese-style foods, while using emulsifiers results in variabilityof texture and loss of surface luster, addition of acids such as organicacids or their salts has an adverse effect on taste, and addition ofsoybean-derived polysaccharide materials results in stickiness of ricegrains and noodle strands; in addition the clouding-preventing effectfor soups of reconstituted noodles has been less than satisfactory.

It has long been known that potatoes, in particular white potatoes,contain pectinic acidic polysaccharides in addition to starches(Ullmanns Enzyklopaedie der techn. Chemie, Bd. 13, 171, Urban &Schwarzenberg, Muenchen-Berlin (1962)), and various extraction methodshave been investigated using potato as a pectin starting material (DieStaerke 26 (1974) 12, 417-421, CCB 3,1 (1978) 48-50, Getreide Mehl undBrot 37, 5 (1983) 131-137, Japanese Unexamined Patent Publication SHONo. 60-16140, Chem. Eng. Technol. 17 (1994) 291-300, WO97/49298). Muchresearch has also been conducted with regard to the use of suchmaterials, mainly as gelling agents (ZSW Bd. 31 (1978) H. 9 349-351,Getreide Mehl und Brot 37, 5 (1983) 131-137, WO97/49298), but as yetthey have not become practical.

DISCLOSURE OF INVENTION

It is an object of the present invention to improve the loss of lusterof processed cereal foods by preventing outward migration of starches,to eliminate clumping within foods and improve their looseningproperties, and to enhance the quality of processed cereal foods bypreventing clouding of reconstituting water.

As a result of much diligent research directed toward solving theaforementioned problems, the present inventors have completed thisinvention upon finding that white potato-derived water-soluble acidicpolysaccharides have a quality-enhancing effect on processed cerealfoods.

Specifically, the present invention provides processed cereal foodquality enhancers comprising white potato-derived water-soluble acidicpolysaccharides.

The invention further provides processed cereal foods obtained by addingthe aforementioned processed cereal food quality enhancers.

The processed cereal foods of the invention have improved luster andloosening properties, as well as a superior effect against cloudying ofreconstituting water.

BEST MODE FOR CARRYING OUT THE INVENTION

In the invention, a processed cereal food is a primary processed orsecondary processed cereal or cereal food (rice, barley rice, etc.). Asprimary processed cereal foods there may be mentioned butter rice,millet cake, dry noodles, raw noodles, pasta, buckwheat noodles and thelike, and as secondary processed foods there may be mentioned such foodswhich have been re-processed, regardless of whether or not the primaryprocessed foods have been seasoned, such as rice balls, pilafs, mixedrice, seasoned instant ramen noodles and the like.

Such processed cereal foods include those which are prepared in thehome, as well as final products intended to be consumed on the spot andsemi-prepared foods which require preparation before consumption; theyalso include foods distributed on the market by ordinary temperature,refrigerated, frozen and ice-cooled methods.

White potato-derived water-soluble acidic polysaccharides used for theinvention (hereinafter referred to as “acidic white potatopolysaccharides”) are extracted using white potatoes as the startingmaterial, and particularly the residue remaining after removing thestarches, oligosaccharides and other sugars, proteins and the like byordinary procedures. They may be obtained by hot water extraction in theweakly acidic range of pH 3-7 and preferably pH 4-6, at a temperature ofpreferably between 80-130° C. and more preferably between 100-130° C.,and fractionation of the water-soluble fraction, followed by directdrying or drying after, for example, enzyme treatment, surfactanttreatment, active carbon treatment, resin adsorption treatment orethanol precipitation treatment, for removal of contaminating starchesor low molecular substances.

The acidic white potato polysaccharides obtained in this manner have acomposition consisting of 70% or more saccharides (including starches),while also containing crude ash, crude protein and the like. Theytypically contain uronic acids as constituent saccharides.

Incidentally, although starches are saccharides, they are contaminantsfrom the standpoint of the acidic polysaccharides of the invention, andthe acidic white potato polysaccharides of the invention exhibit astronger function if the acidic polysaccharide purity is increased byremoval of the contaminating starches during extraction. Thecontaminating starches are preferably present at no greater than 60%,more preferably no greater than 30% and even more preferably no greaterthan 10%, according to measurement of the content by quantitation usingiodine. A publicly known method may be used for removal of the starches,and for example, there may be mentioned enzyme decomposition, or washingremoval from the starting material by water at below 100° C. andseparation of the insoluble portion in the extract.

The starting material for the acidic white potatoes polysaccharides maybe raw or dried white potatoes, but from the standpoint of industrialapplicability including solubility and cost for handling, it ispreferred to use raw or dried starch residue obtained as a by-product ofindustrial processing of starch.

Next, the acidic white potato polysaccharides are added to a cereal foodor processed cereal food; the following methods may be mentioned asexamples of methods for surface treatment of a cereal food or processedcereal food from acidic white potato polysaccharides.

A. The acidic white potato polysaccharides are added to pre-washed rice,the water is measured in and the rice is cooked. The cooked rice is thenfurther treated with the acidic white potato polysaccharides.

B. The acidic white potato polysaccharides are pre-added to water or hotwater for boiling of noodles or pasta.

C. An aqueous solution of the acidic white potato polysaccharides ismixed with cooked or steamed rice or boiled noodles or pasta for surfacetreatment.

D. An aqueous solution of the acidic white potato polysaccharides issprayed beforehand onto a formed cereal food such as pilaf for surfacetreatment, prior to freezing or heating.

E. The acidic white potato polysaccharides are pre-dissolved in apreparation solution and the preparation solution is mixed with noodlesor cooked rice for surface treatment.

F. Powder of acidic white potato polysaccharides is directly added tocooked or steamed rice or boiled noodles or pasta for surface treatment.

G. The acidic white potato polysaccharides are added to and kneaded withnoodle or pasta dough.

These methods are effective for the individual foods mentioned above,but the more effective addition or surface treatment methods are, inmost cases, the methods of pre-adding acidic white potatopolysaccharides to rice cooking water or to the cold or hot water forboiling of noodles or pasta according to A. to C. above, and the methodsof mixing acidic white potato polysaccharide aqueous solutions withnoodles, pasta or cooked rice for surface treatment.

The amount of addition is preferably 0.003-1.0 wt %, more preferably0.035-0.5 wt % and even more preferably 0.08-0.2 wt % using uronic acidsfor reference, with respect to the cereal food or processed cereal food.

The methods described above may be used for treatment of processedcereal foods with a processed cereal food quality enhancer of theinvention, for excellent effects which improve the loosening property ofprocessed cereal foods, avoid clumping of noodle strands and cooked ricegrains, ensure satisfactory yields without outward migration ofmoisture, improve the luster of noodle strands and rice grains, andprevent clouding of the boiling water used for reconstitution. Theseeffects are believed to be exhibited primarily because outward migrationof starches onto the surface of the cereal food surface is prevented.

Improving the loosening property of processed cereal foods facilitatesconsumption of the food and gives the food a superior taste, while alsopreventing non-uniform heating during re-preparation and improvingheating efficiency, thereby yielding an optimum food in minimal time.

In addition, the features and effects of processed cereal foods obtainedby adding acidic white potato polysaccharides or by surface treatmentwith acidic white potato polysaccharides include the ability toeliminate the stickiness of cooked rice grains and noodle strands whichoccurs when other polysaccharide substances are added, to eliminate thedry feel which results when using emulsifiers, to maintain surfaceluster, to minimize reduction in noodle and rice quality, to ensurecontinuation of the effects even during prolonged storage, to avoid oilyfilm production such as occurs with addition of oils, to allowadaptability to Japanese-style foods, and to eliminate the requirementfor special equipment since the addition method is a simple one.

In the invention, the acidic white potato polysaccharides may be usedalone but may also be used in combination with other appropriateadditives. As other additives there may be mentioned emulsifiers such aslecithin or glycerin fatty acid esters, sucrose fatty acid esters,polyoxyethylene sorbitan fatty acid esters and the like, ordinary animaland vegetable fats and oils or tocopherol and other fat-solublevitamins, polysaccharides such as dextrin, agar, carrageenan,furcelleran, tamarind seed polysaccharide, tara gum, karaya gum, pectin,xanthan gum, sodium alginate, tragacanth gum, guar gum, locust bean gum,pullulan, gelan gum, gum arabic, water-soluble soybean polysaccharides,hyaluronic acid, cyclodextrin, chitosan, carboxymethyl cellulose (CMC),alginic acid propyleneglycol ester, curdlan, gum ghatti, psyllium seedgum and the like, or hydrolysates of these polysaccharides, as well asvarious starches, processed starches, decomposed starches, sugaralcohols and the like; however, there is no limitation to these so longas the polysaccharides are from starches derived from tubers,subterranean roots, grains or beans which are used for ordinary foods.As examples there may be mentioned corn, waxy corn, wheat, rice, whitepotato, sweet potato, tapioca and the like, among which corn, waxy cornand tapioca are preferred. Such starches may also be used incombinations of two or more different types. The starches may also bedegraded, pregelatinized, derivatized and fractionated, or they may besubjected to physical processing. As examples there may be mentionedstarch sugars, dextrin roasted starch, oxidized starch, acid-treatedstarch, alkali-treated starch, enzyme-treated starch, pregelatinizedstarch, esterified starch, etherified starch, grafted starch,crosslinked starch, amylose, amylopectin, moist heated starch and thelike. Preferred are dextrin roasted starch, oxidized starch,acid-treated starch, alkali-treated starch, enzyme-treated starch,esterified starch, etherified starch, grafted starch and crosslinkedstarch, and particularly preferred are oxidized starch, acid-treatedstarch, alkali-treated starch and enzyme-treated starch. There may alsobe used combinations of two or more different types of starch obtainedby different chemical modification or processing methods. There may alsobe mentioned proteins including gelatin, whey and other types ofalbumin, casein sodium, soluble collagen, egg white, egg yolk andsoybean protein, salts including calcium fortifiers, and organic acidsincluding citric acid and lactic acid, or salts thereof.

The present invention will now be explained in greater detail byexamples, which are only illustrative and not intended to restrict thescope of the invention in any way. The “%” values throughout theexamples are based on weight.

PRODUCTION EXAMPLE 1

Preparation of Acidic White Potato Polysaccharides (A)

After suspending 50 g of dried white potato starch residue (13% moisturecontent, 42% starch content (solid)) in 950 g of water, the pH wasadjusted to 4.5 with hydrochloric acid and the suspension was heated at120° C. for 30 minutes for extraction of the water-soluble acidicpolysaccharides. Upon cooling, it was centrifuged (10,000 g×30 minutes)for separation into a polysaccharide extract and a precipitate. Anequivalent amount of water was added to the separated precipitate priorto further centrifugation, and the supernatant liquid was combined withthe previous polysaccharide extract and dried to yield acidic whitepotato polysaccharides (A).

PRODUCTION EXAMPLE 2

Preparation of Acidic White Potato Polysaccharides (B)

After suspending 500 g of dried white potato starch residue (trade name:Paselli-FP, AVEBE Corp., 12% moisture content, 19% starch content(solid)) in 9500 g of water, the pH was adjusted to 4.5 withhydrochloric acid and the suspension was heated at 120° C. for 30minutes for extraction of the water-soluble acidic polysaccharides. Uponcooling, it was centrifuged (10,000 g×30 minutes) for separation into apolysaccharide extract and a precipitate. An equivalent amount of waterwas added to the separated precipitate prior to further centrifugation,and the supernatant liquid was combined with the previous polysaccharideextract and dried to yield acidic white potato polysaccharides (B).

PRODUCTION EXAMPLE 3

Preparation of Acidic White Potato Polysaccharides (C)

After suspending 500 g of dried white potato starch residue (trade name:POTEX, Lyckeby Starkelsen, 5% moisture content, 7% starch content(solid)) in 9500 g of water, the pH was adjusted to 4.5 withhydrochloric acid and the suspension was heated at 120° C. for 30minutes for extraction of the water-soluble acidic polysaccharides. Uponcooling, it was centrifuged (10,000 g×30 minutes) for separation into apolysaccharide extract and a precipitate. An equivalent amount of waterwas added to the separated precipitate prior to further centrifugation,and the supernatant liquid was combined with the previous polysaccharideextract and dried to yield acidic white potato polysaccharides (C).

PRODUCTION EXAMPLE 4

Preparation of Acidic White Potato Polysaccharides (D)

After adding 40 units of starch saccharogenic enzyme (Amyloglucosidase™,Novo Corp.) (where 1 unit is the amount of enzyme which decomposes 1μmole of maltose in 1 minute) was added to a crude polysaccharidesolution obtained in the same manner as Production Example 2, and theenzyme was allowed to act for 1 hour at 50° C. After completion of thereaction, heat treatment was carried out at 90° C. for 10 minutes forinactivation of the enzyme, and then ethanol was added to the filteredsaccharified solution at an alcohol concentration of 80% for precipitatepurification treatment. The recovered precipitate was dried to yieldacidic white potato polysaccharides (D).

The results of analyzing each of the obtained acidic white potatopolysaccharides are summarized in Table 1 below. The total sugars weremeasured by the phenol sulfate method, the uronic acid content wasmeasured by the Blumenkrantz method, and the starch content was measuredby the iodine coloration method. TABLE 1 (compositional proportion ofacidic white potato polysaccharides) Production Production ProductionProduction Component Example 1 Example 2 Example 3 Example 4 Moisture(%) 7.2 9.6 5.9 15.7 Crude protein 1.2 3.4 5.4 3.0 (dry %) Crude ash(dry %) 2.7 6.9 10.4 5.6 Total sugars 91.4 82.1 75.2 71.4 (dry %) Uronicacid 12.3 23.9 29.7 37.5 (dry%) Starch (dry %) 58.2 34.7 23.7 1.0

EXAMPLE 1 Udon (Wheat Noodle) Test

Method

Frozen udon noodles (product of Katokichi Co., Ltd.) were boiled inwater and then rinsed and drained, and polysaccharide samples were addedto the udon noodles in the amounts shown in Table 2 below. The amountsof acidic white potato polysaccharides added were equivalent to 0.2%uronic acid addition, using the uronic acid contents of the acidic whitepotato polysaccharides as reference. The addition was carried out bydropwise addition of 5 g of the test solution (the solution having aprescribed amount of acidic white potato polysaccharides added) to 100 gof drained udon noodles. After addition, the mixture was allowed tostand overnight at 5° C., and then subjected to an organolepticevaluation. The results are shown in Table 3. TABLE 2 Test Amount Uronicacid No. Sample added content 1 Not added — — 2 Acidic white potatopolysaccharide(A) 0.81% 0.10% 3 Acidic white potato polysaccharide(B)0.42% 0.10% 4 Acidic white potato polysaccharide(C) 0.34% 0.10% 5 Acidicwhite potato polysaccharide(D) 0.27% 0.10%

TABLE 3 (Organoleptic evaluation results) Test Loosening No. Appearanceproperty Condition of noodles 1 3 5 Standard of appearance. Noodlescompletely failed to loosen, removed as clumps. 2 4 3 More easilyloosened, but slight loss of luster compared to unadded product. 3 3 2Very easily loosened, but weak effect on luster. 4 2 2 Very easilyloosened, slightly improved luster. 5 1 1 Very good luster, no adhesionof noodle strands, very easily loosened.Evaluation Scale

Appearance: 1 (Good luster) . . . 3 (standard) . . . 5 (poor Ease ofloosening: 1 (easy to loosen) . . . 5 (difficult to

The udon noodles to which the acidic white potato polysaccharides hadbeen added at 0.10% in terms of uronic acid content used for referenceall had improved loosening properties compared to the unadded products.However, differences were observed in the effect of the starch contenton luster. From the standpoint of only an effect of improved looseningproperty a starch content of no greater than 60% is sufficient, but astarch content of 30% or below is appropriate if the goal is also toimprove the noodle luster. A starch content of below 10% furtherimproved the noodle quality, resulting in an even more notable looseningeffect and luster.

EXAMPLE 2 Udon Noodle Test: Effect of Acidic White Potato PolysaccharideAddition amount

Method

Frozen udon noodles (product of Katokichi Co., Ltd.) were boiled inwater and then rinsed and drained, and the acidic white potatopolysaccharides (D) were added as samples to the udon noodles in theamounts shown in Table 4 below. The addition was carried out in the samemanner as Example 1. After the addition, the mixture was allowed tostand overnight at 5° C., and then subjected to an organolepticevaluation. The results are shown in Table 5. TABLE 4 Test Amount Uronicacid No. Sample added content 1 Not added — — 2 Acidic white potatopolysaccharide (D) 0.0053% 0.002% 3 Acidic white potato polysaccharide(D) 0.0080% 0.003% 4 Acidic white potato polysaccharide (D) 0.027% 0.01%5 Acidic white potato poiysaccharide (D) 0.053% 0.02% 6 Acidic whitepotato poiysaccharide (D) 0.080% 0.03% 7 Acidic white potatopolysaccharide (D) 0.16% 0.06% 8 Acidic white potato polysaccharide (D)0.21% 0.08% 9 Acidic white potato polysaccharide (D) 0.27% 0.1% 10Acidic white potato polysaccharide (D) 0.53% 0.2% 11 Acidic white potatopolysaccharide (D) 0.80% 0.3% 12 Acidic white potato polysaccharide (D)1.33% 0.5% 13 Acidic white potato polysaccharide (D) 2.67% 1.0%

TABLE 5 (Organoleptic evaluation results) Test Loosening No. Appearanceproperty Condition of noodles 1 3 5 Based on appearance. Noodlescompletely failed to loosen, removed as clumps. 2 3 5 Approximately sameas evaluation results for Test No.1. 3 3 4 Luster, somewhat easilyloosened. 4 3 4 Luster, somewhat easily loosened. 5 3 4 Luster, somewhateasily loosened. 6 2 3 Luster better than unadded product, easilyloosened. 7 2 3 Luster better than unadded product, easily loosened. 8 22 Luster better than unadded product, very easily loosened. 9 1 1 Verygood luster, no adhesion of noodle strands, very easily loosened. 10 1 1Very good luster, no adhesion of noodle strands, very easily loosened.11 2 1 Somewhat notable luster, no adhesion of noodle strands, veryeasily loosened. 12 2 1 Somewhat notable luster, no adhesion of noodlestrands, very easily loosened. 13 3 1 Residue of sample solution insections, no adhesion of noodle strands, very easily loosened.Evaluation Scale Appearance: 1 (Good luster) . . . 3 (standard) . . . 5(poor luster)Ease of loosening: 1 (easy to loosen) . . . 5 (difficult to loosen)

The udon noodles to which the acidic white potato polysaccharides hadbeen added at 0.003% in terms of uronic acid content for reference allhad improved appearances (luster) and loosening properties compared tothe unadded products. However, an uronic acid content of above 0.3%reduced the manageability for surface treatment, while a content ofabove 1.0% resulted in residue of the sample solution on sections of thenoodles after addition.

EXAMPLE 3 Frozen Chicken Pilaf

After removing the bone from 250 g of chicken, it was cut into 2 cmsquare pieces and seasoned with salt and pepper. Onion was preheated ina microwave oven for blanching, and cut to 1 cm square pieces. Bellpepper was lightly boiled and cut to the same size. The chicken waspan-fried on a high flame, and a small amount of white wine poured in.Butter was added, the onion and bell pepper were lightly pan-fried, andthere was then added thereto cooked rice (2 cups) which had been surfacetreated by mixing in a prepared solution of 2.2 g of the acidic whitepotato polysaccharides (D) in 100 g of demi-glace sauce and 80 g ofbouillon, after which pan frying was continued until the disappearanceof the water.

The finished chicken pilaf was allowed to cool to room temperature andfilled into a container for frozen storage. A necessary amount forconsumption was removed and then heated in a microwave oven or refriedin a frying pan. The prepared pilaf readily loosened and heateduniformly in a short time, with a favorable taste. Even upon coolingafter cooking, it did not stick and still had a favorable taste. Also,as the frozen product loosened readily, it was easy to dispense in anecessary amount.

EXAMPLE 4 Retort Udon Noodles

Frozen udon noodles (product of Katokichi Co., Ltd.) were boiled inwater and then immediately immersed for one minute in a 5% aqueoussolution of acidic white potato polysaccharides (D) which had beenheated to 50° C., for surface treatment. The water was drained, and thenoodles were packed into a retort pouch and subjected to retortsterilization (120° C., 10 minutes), and then stored at ordinarytemperature for one week. The degree of adhesion of the acidic whitepotato polysaccharides (D) caused by surface treatment was 0.22% withrespect to the udon noodle weight. For comparison, the same treatmentwas carried out using water-soluble soybean polysaccharides(SOYAFIBE-S-DN: product of Fuji Oil Co., Ltd.) instead of the acidicwhite potato polysaccharides (D). The hot soups of the two udon noodleproducts were poured in before consumption to prepare instant udonnoodles. Both loosened satisfactorily, heated uniformly and hadfavorable tastes. However, the product which had been surface treatedwith water-soluble soybean polysaccharides yielded a somewhat cloudysoup. In contrast, the product which had been surface treated with theacidic white potato polysaccharides had no soup cloudiness and a veryexcellent appearance.

EXAMPLE 5 Chinese Noodles

After boiling raw Chinese noodles (product of Toyo Suisan Kaisha, Ltd.)with water and cooling them with running water, the noodles were placedon ice and allowed to shrink. The water was then drained and surfacetreated by immersion for 30 seconds in a 2% aqueous solution of acidicwhite potato polysaccharides (D) (containing 0.8% lactic acid). Thethoroughly drained noodles were packed into a retort pouch andsterilized for 5 minutes in a boiling water bath. The degree of adhesionof the acidic white potato polysaccharides (D) caused by surfacetreatment was 0.12% with respect to the Chinese noodle weight. Forcomparison, the same treatment was carried out using water-solublesoybean polysaccharides (SOYAFIBE-S-DN: product of Fuji Oil Co., Ltd.)instead of the acidic white potato polysaccharides (D). The two Chinesenoodle products were reconstituted before consumption. Both Chinesenoodle products loosened satisfactorily, since the noodles loosenedduring reconstitution even without using chopsticks, and also heateduniformly and had favorable tastes. However, the product which had beensurface treated with water-soluble soybean polysaccharides yielded asomewhat cloudy soup. In contrast, the product which had been surfacetreated with the acidic white potato polysaccharides had no soupcloudiness and a very excellent appearance.

EXAMPLE 6 Instant Fried Noodles

Acidic white potato polysaccharides (D) were added to sauce packagedwith commercially available dry instant fried noodles in an amount of0.3% with respect to the dry noodle weight. When the instant friednoodles were prepared according to an ordinary method and consumed, thenoodles were free of stickiness and had an excellent flavor. Even withthe passage of time, no stickiness was observed and the taste wassatisfactory.

EXAMPLE 7 Butter Rice

Butter was melted in a thick pan, and finely diced onions were lightlyfried therein. After adding 300 g of washed rice, there were added 1.8 gof the acidic white potato polysaccharides (D) and 600 ml of bouillon,and the mixture was steamed. The butter rice prepared in this manner wasfree of stickiness independently of preparation skill, loosenedsatisfactorily, had a pleasant flavor and was compatible withaccompanying dishes. In addition, the rice was successfully storablewithout loss of these effects whether by freeze storage or retortheating, and re-preparation was simple.

EXAMPLE 8 Macaroni Gratin

Boiled macaroni was surface treated by immersion for 1 minute in a 1.5%aqueous solution of acidic white potato polysaccharides (D) heated to60° C., and then packed into a retort pouch for retort sterilization(120° C., 10 minutes). The degree of adhesion of the acidic white potatopolysaccharides (D) caused by surface treatment was 0.08% with respectto the macaroni weight. The macaroni was then removed from the pouch foruse and rapidly combined with white sauce and baked in an oven toprepare macaroni gratin. The macaroni of the gratin loosenedsatisfactorily, and separated well from the pouch. This suggested thatit can be effectively used as a household instant food or for volumesales.

INDUSTRIAL APPLICABILITY

By adding a processed cereal food quality enhancer comprising acidicwhite potato polysaccharides according to the invention to a processedcereal food for surface treatment of the food with the enhancer, it ispossible to provide a processed cereal food with enhanced quality, whichexhibits effects such as a satisfactory loosening property, no clumpingbetween noodle strands or rice grains, no outward migration of moisture,satisfactory yields, good luster of the noodle strands and rice grains,and minimal clouding of reconstituting water. Additional excellenteffects are also exhibited, in that sticking between rice grains andnoodle strands which occurs when adding other polysaccharide substancesis avoided, the dry feel which occurs when using emulsifiers does notresult, surface luster is maintained, reduction in noodle and ricequality is minimal, the effects continue even during prolonged storage,oil films which are seen with addition of oils do not form, the foodsare suitable as Japanese style foods, and the simplicity of the additionmethod eliminates the requirement for special equipment.

1. A processed cereal food quality enhancer comprising whitepotato-derived water-soluble acidic polysaccharides.
 2. A processedcereal food according to claim 1, wherein the white potato-derivedwater-soluble acidic polysaccharides are polysaccharides includinguronic acids as constituent sugars.
 3. A processed cereal food obtainedby addition of a quality enhancer according to claim
 1. 4. A processedcereal food obtained by addition of a quality enhancer according toclaim 2.